In a pan, add 2 tbsp ghee. Roast ½ cup cashews on low flame until slightly brown. Take them out onto a plate and set aside.
Next, add ¼ cup garlic cloves to the pan and roast until slightly brown. Remove them onto a plate and keep aside.
In another pan, add 3 tbsp oil, 1 tsp cumin seeds, 2 cardamoms, 3 cloves, 1 inch cinnamon, and 1 bay leaf. Sauté them.
Add 1 tbsp chopped garlic cloves, 2 chopped green chillies, and 1 tbsp ginger paste. Sauté the mixture.
Now, add ½ cup chopped onion and sauté until translucent.
Reduce the flame and add ½ tsp turmeric powder, 1 tbsp Kashmiri red chilli powder, 1 tbsp coriander powder, 1 tsp cumin powder, and some hot water. Sauté the masala until the oil separates from its sides.
Add the ground gravy base and salt. Stir continuously and sauté until the oil separates from the sides.
Pour in 1 cup hot water to adjust the gravy consistency.
Now, add the roasted cashews, roasted garlic cloves, ½ tsp garam masala, 1 tsp kitchen king masala, 1 tsp kasuri methi, and 1 tsp butter. Mix well.
Cover and cook the sabji on low flame for 2-3 minutes.
Finally, add 1-2 tbsp fresh cream and some coriander leaves. Mix well.
Kaju Lasan Nu Shaak is ready. Garnish with roasted cashews and serve with laccha paratha.